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Chef Joe Randall

Low Country Cooking with Chef Joe Randall (video and recipe)

Go “Back of the House” at Chef Joe Randall’s Cooking School and “put a little South in your mouth!” Follow along with Chef Joe as he prepares a Low Country favorite, grilled quail stuffed with collard greens on creamy grits. You can also see the step-by-step recipes below. A visit to see Chef Joe is perfect for a girlfriend’s getaway, couple’s date night, and more.

Named “A Best American City for Foodies” by Condé Nast Traveler, Savannah’s foodie scene offers a great incentive to extend your stay as you explore and experience these “hidden culinary gems.” Plan your getaway today!

This video is the first of a three-part series where we go “Back of the House” with Savannah chefs as they showcase their craft and create their signature dishes. Bon Appetit!

RECIPE: Grilled Quail Stuffed with Collard Greens on Creamy Grits

Chef Joe Randall | Savannah, GARECIPE: Grilled Quail Stuffed with Collard Greens on Creamy Grits

Chef Joe Randall shares his recipe for Grilled Quail Stuffed with Collard Greens on Creamy Grits

(Makes 6 servings)

6 whole quail, breastbones removed
2 tablespoons peanut oil
Salt to taste
Freshly ground pepper to taste
1 1/2 cups Southern Collard Greens (see recipe below)
1/2 cup chicken stock
2 tablespoon red currant jelly
1/4 teaspoon dried red pepper flakes
2 cups Creamy Grits, cooked (see recipe below)

Preheat oven to 375 degrees.

Rub the quail with peanut oil and season them inside and out with salt and pepper. Please the quail on the rack of a large roasting pan, and roast for 15 to 20 minutes or until juices are clear. Remove the quail from the oven and set aside to cool. Stuff each bird with 4 tablespoons of cooked Southern Collard Greens.

Preheat the grill until white ash forms on top of coals or preheat the broiler to high. Place boiler pan under broiler to heat.

Start reduction after the birds are in the oven. In a small saucepan, bring the chicken stock, jelly, and red pepper flakes to a boil, then reduce until syrupy or it coats the back of a spoon; about 1 hour. Meanwhile, grill the quail evenly over medium hot coals, basting with the syrup until thoroughly cooked 4 to 5 minutes on each side.

Perch each quail on a bed of Creamy Grits and serve immediately.

RECIPE: Creamy Stone-Ground Grits
(Makes 8 servings)

4 cups water
1 cup stone-ground yellow grits or quick grits
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter (1/2 stick)
1/4 cup heavy cream

Bring water, salt, pepper, and butter to a boil in a saucepan. Gradually stir in grits, cover and cook over medium heat for 20-25 minutes, stirring occasionally. Add cream and cook over medium heat for 5-6 minutes longer, being careful not to burn. Serve hot.

RECIPE: Southern Collard Greens
(Makes 8 servings)

2 quarts water
2 pounds ham hocks, split
4 bunches collard greens (4 lbs.)
1/2 teaspoon crushed red pepper
2 cloves minced garlic
Salt and freshly ground pepper to taste

In a large stockpot bring water and ham hocks to a boil. Reduce heat and simmer for 1 1/2 hours.

Wash greens thoroughly; drain and remove stems. Cut into broad strips. Add greens, red pepper flakes and garlic to pot. Return to boil, then reduce heat and simmer for 1 1/2 hours or until greens are tender. Remove ham hocks from pot. Season with salt and pepper to taste. Serve hot.

Chef’s tip: For a change of pace, try mixed greens, a combination of mustard and turnip greens added to the pot.

Note: Ham hocks simmer in an aromatic stock, which gives collards their palate-haunting flavor.


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